Name: Baked Red Snapper with Fennel and Olives
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Red onion - 1; Fennel bulb - 1; Celery - 2 ribs; Pitted olives - ½ cup; Olive oil - 2 tablespoons; Salt - 1 pinch; Lemon, zested and sliced - 1; Red snapper fillets - 1 pound; Dry white wine - ½ cup; Olive oil - 2 tablespoons; Butter, cut into small pieces - 3 tablespoons

Ingredients for - Baked Red Snapper with Fennel and Olives

1. Red onion 1

2. Fennel bulb 1

3. Celery 2 ribs

4. Pitted olives ½ cup

5. Olive oil 2 tablespoons

6. Salt 1 pinch

7. Lemon, zested and sliced 1

8. Red snapper fillets 1 pound

9. Dry white wine ½ cup

10. Olive oil 2 tablespoons

11. Butter, cut into small pieces 3 tablespoons

How to cook deliciously - Baked Red Snapper with Fennel and Olives

1 . Stage

Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.

2 . Stage

Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.

5 . Stage

Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.